One-Pan Coconut Dhal Recipe

Introduction

This one-pan coconut dhal is a comforting and flavorful dish perfect for a simple weeknight meal. Rich with spices and creamy coconut milk, it offers a delicious twist on traditional lentils that’s both hearty and satisfying.

Ingredients

• 300g red lentils
• 2 tbsp sunflower oil, plus extra for drizzling
• 2 onions, finely sliced
• 4 garlic cloves, crushed or finely chopped
• Thumb-sized piece of ginger, finely chopped
• 5 curry leaves (optional)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 dried red chilli, left whole
• 1 tbsp tomato purée
• 400g can coconut milk
• Coriander leaves, sliced ginger, and sliced green chilli, to serve

Instructions

1. Step 1: Rinse the lentils under cold water until the water runs clear, then drain thoroughly.
2. Step 2: Heat 2 tablespoons of sunflower oil in a large, shallow pan over low heat. Add the finely sliced onions and cook gently for about 10 minutes until they start to brown, adding more oil if the pan looks dry.
3. Step 3: Add the crushed garlic and finely chopped ginger to the pan. Cook for 30 seconds, stirring continuously to avoid burning.
4. Step 4: If using, scatter in the curry leaves along with the mustard seeds, cumin seeds, coriander powder, turmeric, and whole dried red chilli. Cook the spices with the onion mixture for a few minutes to release their aroma.
5. Step 5: Stir in the tomato purée and cook for one more minute, ensuring it’s well mixed into the spices and onions.
6. Step 6: Add the rinsed lentils to the pan, stirring well to coat them evenly with the spice mixture.
7. Step 7: Pour in the coconut milk and 850ml of water. Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
8. Step 8: Reduce the heat to a simmer and cook uncovered for about 30 minutes, or until the lentils are soft and the mixture is soupy. Stir occasionally to prevent lumps.
9. Step 9: Remove and discard the whole dried red chilli. Season the dhal generously with salt to taste.
10. Step 10: Serve hot with a garnish of fresh coriander leaves, sliced ginger, and sliced green chilli. Drizzle with a little extra sunflower oil for added flavor.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or use fresh chopped green chillies while cooking.
• If you prefer a thicker dhal, reduce the amount of water slightly or cook it a little longer to evaporate excess liquid.
• Curry leaves add authentic flavor but can be omitted if unavailable.
• Try serving the dhal with rice or warm naan bread for a complete meal.

Storage

Allow the dhal to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen in portions for up to 3 months. When reheating, thaw fully and warm gently in a pan over low heat. Add a splash of water if the dhal becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Red lentils work best as they cook quickly and become soft and creamy. Using other lentils, like green or brown, will require a longer cooking time and may change the texture.

Is it necessary to use coconut milk?

Coconut milk adds a rich creaminess and subtle sweetness that balances the spices. You can substitute with regular milk or cream, but it will alter the flavor and texture significantly.

One-Pan Coconut Dhal Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

This vibrant and comforting one-pan coconut dhal is a simple yet flavorful Indian-inspired dish. It combines red lentils with aromatic spices, creamy coconut milk, and fresh herbs to create a rich, hearty, and mildly spiced stew. Perfect for a nutritious vegan meal, it is easy to prepare in one pan and can be served with rice or flatbreads.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Lentils & Base

• 300g red lentils
• 2 tbsp sunflower oil, plus extra for drizzling
• 2 onions, finely sliced
• 4 garlic cloves, crushed or finely chopped
• Thumb-sized piece of ginger, finely chopped
• 1 tbsp tomato purée
• 400g can coconut milk
• 850ml water

Spices & Seasonings

• 5 curry leaves (optional)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 dried red chilli, left whole
• Salt, to taste

To Serve

• Coriander leaves
• Sliced ginger
• Sliced green chilli
• Extra sunflower oil for drizzling

Instructions

1. Prepare the lentils: Rinse the red lentils under cold water until the water runs clear, then drain well to remove any excess starch and impurities.
2. Sauté onions: Heat 2 tablespoons of sunflower oil in a large, shallow pan over low heat. Add the finely sliced onions and cook slowly for about 10 minutes until they are soft and beginning to brown. Add more oil if the pan becomes dry during this process.
3. Add garlic and ginger: Add the crushed garlic cloves and finely chopped ginger to the pan. Cook for another 30 seconds to release their aromatic flavors without browning.
4. Toast spices: Add the curry leaves if using, mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli to the pan. Stir and cook for a few minutes until the spices become fragrant.
5. Incorporate tomato purée: Stir in the tomato purée and cook for one more minute to blend it all together and remove any raw taste.
6. Add lentils and liquids: Add the drained lentils, stirring well to coat them thoroughly in the spiced mixture. Pour in the coconut milk and 850ml of water, mixing to combine.
7. Simmer the dhal: Bring the mixture to a boil while stirring occasionally. Once boiling, reduce the heat to a gentle simmer and cook uncovered for about 30 minutes, or until the lentils are soft and the consistency is soupy. Stir occasionally to prevent sticking.
8. Remove chilli and season: Scoop out and discard the whole dried red chilli. Taste and season the dhal generously with salt.
9. Serve: Ladle the dhal into bowls and garnish with fresh coriander leaves, sliced ginger, and sliced green chilli. Drizzle a little extra sunflower oil over the top for added richness.
10. Storage and reheating: Allow the dhal to cool completely before freezing in portions or as a large batch in an airtight container. To reheat, defrost thoroughly and warm gently in a pan over low heat, adding a splash of water to loosen the consistency if necessary.

Notes

• This dhal is naturally vegan and gluten-free, making it suitable for various dietary needs.
• Add more water during cooking if you prefer a thinner consistency.
• Adjust the amount of dried chilli or fresh green chilli according to your heat preference.
• Serve with rice, naan, or your favorite flatbread for a complete meal.
• For extra flavor, garnish with a squeeze of fresh lime juice before serving.

Keywords: coconut dhal, red lentils, Indian recipe, vegan dhal, one-pan meal, coconut milk, Indian spices, easy dhal recipe